Mannanase activity produced through fermentation of coconut flour at various pH by Aspergilus niger

Abstract

Abstract Coconut flour is one of agriculture waste product, containing high concentration of mannan polysaccharide. This waste product can be used as a substrate to produce mannanase enzyme through fermentation by using inoculum of Aspergilus niger. The aim of the study was to produce mannanase enzyme with high activity from the non-lipid and non-protein coconut flour. The coconut flour was extracted by using 1M NaOH obtain free-protein coconut flour. The non protein coconut flour was then extracted by using hexane to release lipid. The non-protein and non-lipid substrates were then fermented with Aspergilus niger. A completely randomized design was used in this study with various pH (pH 6 7 8 and 9). The result of the study indicated that pH 9 of the substrate produce the highest mannanase activity, being 0.0313 U/ml. In conclusion, optimal activity of mannanase was reached when the pH of substrate was 9.